Roasted Garlic Scapes and Red Curry Bison

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One more week, folks!  Next Friday my weekly CSA boxes from Basket of Life Farm start again.  And with that, I’m going to do my best to resume regular blog posts.  I’m thinking that I’ll shoot for Tuesdays and Fridays, so be on the lookout!

While I’m waiting for my CSA boxes, I’ve been frequenting the Countryside Farmers’ Market, and this week was a jackpot!  Garlic scapes as far as the eye could see!  (Okay, maybe not that many, but a lot for sure.)  I ended up buying two large bags – probably 1 1/2 to 2 pounds altogether.  After I made several batches of pesto and garlic scape butter with the larger, longer scapes, I still had a bag of smaller, thinner, more delicate garlic scapes.

I had never tried roasting the scapes before, but it was fantastic!  I just tossed them with a little bit of olive oil, salt and pepper, and roasted them in the oven for about 5 minutes at 375 degrees.  It mellowed some of the garlic flavor, and they were tender and beautiful and delicious!

The roasted scapes paired perfectly with a grilled bison ribeye marinated in a mix of Thai red curry paste, olive oil, honey and lime.  The bison steak was also a farmers’ market purchase – from Red Run Farm in Marshallville, OH.  I have had bison burgers before, but never a full on steak.  It was awesome – lean and flavorful, and it went wonderfully with the red curry marinade.  I’ll definitely be buying bison again!

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Plus, it gave me a chance to use another purchase from earlier in the season.  In the beginning of May, I bought an assortment of honey from Kline’s Honey Bee Farm.  You can see that they’re labeled Summer, Fall and Buck Wheat.

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Each honey has a really distinct, lovely taste.  The Summer honey is light and sweet, the Fall honey is warmer – more like a clover honey, and the Buck Wheat is a dark, almost astringent taste that reminds me of a little of a dark molasses.  Yum!!  I used the Fall honey in the marinade.

Even better – after days of gray skies and rain, the evening was sunny and beautiful!  That means outside pictures and dinner on the back patio.

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Thai Red Curry Marinade

  • 1/4 cup Thai red curry paste
  • 1/2 cup olive oil
  • 1/4 cup honey
  • juice of 1 large or 2 small limes
  • salt and pepper

Combine all ingredient and mix well.  Pour over steaks (beef or bison, your choice) and marinade at least 1 hour up to overnight.

Grill steaks and enjoy!

This post is linked to What’s in the Box? at InHerChucks.

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12 thoughts on “Roasted Garlic Scapes and Red Curry Bison

  1. andrewsbeth

    Wow, you are really doing some interesting flavors and meat choices! I loved your garlic scape idea. I did not know what to do with those. Never a boring meal at your house!!

    Reply
  2. Kirsten@FarmFreshFeasts

    Melissa,
    What a great idea–to roast tender scapes–and what a great pairing with the bison. Nicely done! I’ve got some scapes from the farm share and my garden and I can’t wait to play.
    Thanks!

    Reply
  3. Carolyn Galizio

    Great idea for the garlic scapes, Melissa! the first time we got them in our box last year I didn’t even know what they were! We learn so much from being part of a CSA, right? I didn’t think I liked turnips at all until we got those in our box and roasted them. So yummy and sweet. Also, I had no idea that honeys could be so very distinctive!

    Reply
    1. Melissa Post author

      Thanks, Aunt Care. Yep, I’ve definitely learned a lot from my CSA. I’m still on the fence with turnips, but I haven’t tried roasting them yet!

      Reply
  4. Pingback: Apple Cider Teriyaki Salmon | Lettuce Never Squash Our Love

  5. Pingback: What’s in the Box? Recipe Roundup #8 | In Her Chucks

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